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Tandoori Meatball Curry
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Tandoori Meatball Curry

Tandoori Meatball Curry

with Saag Aloo

Indian food gets a little fusion twist with Tandoori meatballs! We're pairing it with a super delicious saag aloo - spinach and potato curry - and everything gets coated with a yummy sauce.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes


serving amount

250 g

Ground Beef

340 g

Yukon Potato

113 g

Basmati Rice

113 g

Red Onion

56 g

Baby Spinach

5 tsp

Tandoori Masala

(Contains Mustard)

10 g


30 g


2 tsp

Cumin-Turmeric Spice Blend

1 can

Coconut Milk

1 tbsp

Tomato Paste

10 g


Not included in your delivery




Nutrition Values

Energy (kJ)3682 kJ
Calories880 kcal
Fat40 g
Saturated Fat18 g
Carbohydrate93 g
Sugar7 g
Dietary Fiber6 g
Protein37 g
Cholesterol81 mg
Sodium776 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pan
Non-Stick Pan
Large Pot



In a medium bowl, mix the ground beef with half the tandoori masala. Roll into 1-inch meatballs. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the meatballs. Cook, turning them occasionally, until golden-brown on all sides, 3-4 min. Transfer to a plate.


Wash and dry all produce. Mince or grate the garlic. Peel, then mince or grate 1 tbsp ginger (double for 4 people). Cut the potatoes into 1-inch cubes. Chop the cilantro leaves and stems, keeping them separate. In a small pot, bring 1 cup salted water (double for 4 ppl) to a boil.


Heat a large pot over medium heat. Add a drizzle of oil, then the onions and garlic. Cook until softened, 3-4 min. Transfer half the onions to a plate. Add the potatoes, cumin-turmeric spice blend and 3/4 cup salted water (double for 4 ppl) to the pot. Cover and cook until the potatoes are fork-tender, 11-12 min.


Meanwhile, add the rice to the boiling water. Reduce the heat to medium-low. Cover and cook until rice is tender, 10-11 min. Meanwhile, heat the same large non-stick pan over medium heat. Add a drizzle of oil, then the reserved onions, remaining tandoori masala, cilantro stems, ginger and tomato paste. Stir together for 1 min.


Add coconut milk, 1/2 cup water (double for 4 people) and meatballs to the pan. Cover and simmer until the meatballs are cooked through, 5-6 min. Season with salt and pepper. Stir the spinach into the potatoes until wilted, 1 min. Season with salt and pepper.


Divide the rice between bowls. Top with the meatballs and saag aloo. Sprinkle with cilantro leaves.